Lemon Pistachio Peach Cake
Making a big sheet cake is not that difficult. Flipping one on top of another is not an easy task. Having a second pair of hands in the kitchen is key. Jessica helped me flip the second cake onto the top of the first cake.
I went with the old fashioned staples that have worked for years just adding in a few things. This made two sheet cakes. Preheat oven to 350. I used two 11 x 17 cookie sheets with rims. Sprayed it with an olive oil spray (like Pam) and then lined them both with parchment paper. You can easily divide this recipe and just make one layer cake. Ample.
2 Moist Deluxe Lemon Cake Mix
2 4 oz lemon instant pudding mixes
2 cup butter milk
6 peaches peeled and sliced
3 cups pistachios
In a large bowl stir together the cake mix and pudding mix. In a separate bowl combine the ingredients on the cake box and two cups butter milk. I believe mine called for 1 1/4 cups of water but I went with 2 cups of water ( two boxes ) and the about 1/3 cup of fresh squeezed lemon juice.
Beat with a blender. Add the dry mixture to this and completely incorporate. Add in the peaches and the pistachios.
Pour equally into the pans, bake for about 25 minutes or until browned. Let cool
2 cups confectioner sugar
1/4 cup fresh lemon juice
1 1/2 tbsp. vegetable oil
1 1/2 tbsp. water
Blend in a blender. If if need a little more liquid just add some more water. This is super sweet and perfect to brush over the top of the cake. I brushed it over the first cake and then the second. Then I put blueberries and raspberries over the top.
Really easy, great for a crowd.